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Aunt Alma's Taco Soup

This entry is part of a series, RdJ Marathon»

Taco Soup

My aunt Alma and my uncle Jack recently celebrated a major milestone: Their 70th wedding anniversary. They’re still going strong, in spite of some o f the usual challenges facing the elderly these days.

When Alma got married, the joke around the Clan was that she couldn’t even boil water. As she lived she learned, though, and she became quite an accomplished cook.

I have a recipe she taught me, and I think maybe you’ll like it too:

It’s simple fare, and for the Texican purists, it’s way to “north of the Dixon-Mason” in ingredients and taste. This soup is so easy, though, that you’ll forgive it those minor knocks. What’s really nice about it, for folks in snow country, is that you’ve probably got all the ingredients in your pantry right now! So if you get snowed in you’ll still be able to make a hearty meal for the family. If they’ll let you up from the domino game, of course.

If you want to modify to make it more Tex-Mex style, try some of these ideas. Add chili powder, or your own special mix of chile powders, to zest up the dish. You can also add a small can of roasted green chiles, like hot Hatch ones or something. Serve with avocado slices on the side, and a dollop of sour cream on top as garnish.

This soup can be cooked in the Crock-Pot, although it doesn’t need a very long soak even then. Be sure to brown the beef with the onion before adding to the slow cooker, though, so you’ll get that complex flavor that pan-browning gives meat…

Enjoy the (Simple Taco Soup) Heat!

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